Butter sauces - rosemary butter

Yield: 1 Servings

Measure Ingredient
3 cloves Garlic, minced
3 teaspoons Fresh rosemary leaves,
\N \N Removed from the stem
½ teaspoon Orange or lemon zest
1 tablespoon White wine OR orange juice
\N \N OR lemon juice
¼ teaspoon Or more crushed dried red
\N \N Chile pepper
\N \N Salt and pepper to taste
¼ pounds Unsalted butter (1 stick),
\N \N Softened.

Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER

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